Publicaciones (58) Publicaciones de INMACULADA MATEOS-APARICIO CEDIEL

2023

  1. Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

    Antioxidants, Vol. 12, Núm. 3

  2. Red Vetchling (Lathyrus cicera L.), a Promising Crop for the Sustainable Replacement of Soybean Meal and Reducing the Carbon Footprint of European Aquafeeds

    Animals, Vol. 13, Núm. 20

  3. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

  4. Uncovering the physiological impacts of soybean meal replacement by Narbonne vetch (Vicia narbonensis) meal in rainbow trout (Oncorhynchus mykiss) diets: Towards the future and sustainable European aquaculture.

    Animal Feed Science and Technology, Vol. 296

2022

  1. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

    LWT, Vol. 169

  2. Okara: a soybean by-product with interesting properties in nutrition and health

    Phytochemicals in Soybeans: Bioactivity and Health Benefits (CRC Press, Taylor and Francis Group), pp. 259-284

  3. Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

    Antioxidants, Vol. 11, Núm. 7

  4. Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

    Foods, Vol. 11, Núm. 13

  5. Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

    International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3467-3476

  6. Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

    Molecules, Vol. 27, Núm. 20

2021

  1. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

    LWT, Vol. 146

  2. Triterpene-Rich Supercritical CO2 Extracts from Apple By-product Protect Human Keratinocytes Against ROS

    Food and Bioprocess Technology, Vol. 14, Núm. 5, pp. 909-919

2020

  1. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats

    Bioactive Carbohydrates and Dietary Fibre, Vol. 23

  2. High hydrostatic pressure assisted by celluclast® releases oligosaccharides from apple by-product

    Foods, Vol. 9, Núm. 8

  3. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

    European Food Research and Technology, Vol. 246, Núm. 8, pp. 1691-1702

  4. Plant-based by-products

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 367-397

  5. STUDENT PERCEPTION OF AN ACTIVITY BASED ON ESCAPE ROOMS FOR LEARNING AT UNIVERSITY

    Proceedings of ADVED 2020- 6th International Conference on Advances in Education

  6. STUDENTS PERCEIVE THE GAMIFICATION THROUGH ACTIVITIES BASED ON ESCAPE ROOMS VERY POSITIVELY FOR LEARNING AT UNIVERSITY

    IJAEDU- International E-Journal of Advances in Education, Vol. 6, Núm. 18, pp. 281-286

2019

  1. Food industry processing by-products in foods

    The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness (Elsevier), pp. 239-281

  2. Hypolipidemic effects of dietary fibre from an artichoke by-product in Syrian hamsters

    Journal of Functional Foods, Vol. 56, pp. 156-162